Place all ingredients in a container with a lid and shake well.
Whisk the ingredients together and place in a squeezie bottle.
1) Reserve 240ml of the marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6-8 hours.
2) Remove the pork from the marinade and pat dry with paper towels. Cover the pork with a light coat of the glue mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.
3) Prepare a smoker to 110-120C and add the apple and hickory wood chips to the lit charcoal.
4) Place the pork in the smoker, being careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for one more hour. Repeat one more time, basting and smoking, for one more hour.
5) Remove the pork from the smoker, wrap it in aluminium foil and return to smoker until the pork has an internal temperature of 95C. (Alternatively, you can finish cooking the pork in a low oven preheated to 120C/Gas 3/4). When the pork has reached 95C, remove it from the heat and let stand for approximately 15-20 minutes before carving.